Manufacturing method of shiitake glutinous rice wine

A production method and the technology of glutinous rice wine, which are applied in the field of food processing, can solve the problems of short growth cycle and difficult storage of shiitake mushrooms, and achieve the effects of delaying aging, strong fragrance, and improving the immune function of the body

Inactive Publication Date: 2014-09-24
陶峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the short growth period of shiitake mushrooms and the pro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of mushroom glutinous rice wine, concrete operation steps are:

[0015] (1) Treatment of shiitake mushrooms: Weigh the shiitake mushrooms according to the ratio of 100 kg glutinous rice and 3 kg dried shiitake mushrooms, rinse with water 3 to 4 times, cut into pieces, add water to the cooking bucket, soak for 6 hours, and add water to the amount of dried shiitake mushrooms 10 Then heat and cook with steam for 2.5 hours, separate after cooling, extract the shiitake mushroom liquid, add 70-degree deodorizing alcohol to the separated shiitake mushroom liquid for later use;

[0016] (2) Mushroom wine brewing: glutinous rice dipping, steaming, rice pouring, koji saccharification are processed according to the usual brewing procedures. When the sweet liquid in the pot has reached 4 / 5 of the height of the rice pile, add the mushroom liquid, mix well, and continue saccharification. Add 100 kg of glutinous rice, 2.5 kg of Gutian red yeast rice, 10 kg...

Embodiment 2

[0019] A kind of preparation method of mushroom glutinous rice wine, concrete operation steps are:

[0020] (1) Treatment of shiitake mushrooms: weigh 100 kg of glutinous rice, 3 kg of dried shiitake mushrooms, and 1 kg of dried oyster mushrooms, weigh shiitake and oyster mushrooms, rinse with water 3 to 4 times, cut into pieces, add water to the cooking bucket, and soak for 6 hours , the amount of water added is 10 times the amount of dry shiitake mushrooms; then heated and cooked with steam for 2.5 hours, separated after cooling, and the shiitake mushroom liquid is extracted, and the separated shiitake mushroom liquid is added with 70 degree deodorized alcohol for later use;

[0021] (2) Mushroom wine brewing: glutinous rice dipping, steaming, pouring rice, koji saccharification according to the usual wine making process, when the sweet liquid in the pot has reached 4 / 5 of the height of the rice pile, add the mushroom liquid, mix well, and continue saccharification; press 100...

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PUM

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Abstract

The invention discloses a manufacturing method of shiitake glutinous rice wine, belonging to the field of food processing. The method is characterized by comprising the following steps: (1) shiitake treatment: selecting shiitake, flushing, cutting, impregnating, boiling, separating to obtain a shiitake solution, adding alcohol, and immersing; and (2) shiitake wine brewing: impregnating high-grade glutinous rice, steaming, pouring, blending with yeast, saccharifying, adding the shiitake solution, adding red rice water, adding rice arrack, adding the shiitake slag, fermenting, pressing, sealing the cylinder, and aging to obtain the product. The product contains the beneficial components in the yellow wine and the nutritional components in the shiitake, and has full aroma; and the product is beneficial to enhancing the immunologic function of the organisms, postponing aging, warming the spleen and stomach and invigorating the middle-jiao energy, has the effects of cancer prevention and cancer resistance, and is a high-quality health-care wine.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of mushroom glutinous rice wine. Background technique [0002] Shiitake mushrooms, also known as black mushrooms, shiitake mushrooms, northern mushrooms, thick mushrooms, thin mushrooms, flower mushrooms, and shiitake mushrooms, are edible fungi. The flesh of the bacteria is white, slightly thick, dense and fragrant. When young, the margins are involuted, with white fluff, which disappear with growth. There is a veil of bacteria under the cap, and then ruptures to form an incomplete bacterial ring. After aging, the edge of the lid is rolled back and cracked. Gills white, dense, curved, unequal in length. The stipe is often partial, white, curved, with ciliated scales below the annulus, fibrous, and solid inside. The spores are smooth, colorless, oval to oval, and reproduce by sporulation. [0003] Glutinous rice, also known as glutinous rice, is the hulled se...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 陶峰
Owner 陶峰
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